Lemon-Herb Grilled Chicken Salad with Tangy Dijon Vinaigrette

In a shallow dish, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, oregano, thyme, garlic powder, salt, and pepper. Add chicken breasts and turn to coat. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.

💡 Tip: For best flavor, allow chicken to marinate for at least 30 minutes.

Preheat your grill to medium-high heat. Lightly oil the grill grates.

Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

While chicken rests, prepare the vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, Dijon mustard, honey, a pinch of salt, and pepper until emulsified.

In a large bowl, combine mixed greens, halved cherry tomatoes, and thinly sliced red onion. Add the sliced grilled chicken.

Drizzle the vinaigrette over the salad and toss gently to combine. Top with shaved Parmesan cheese just before serving.